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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a large pot of salted water on the stove and bring to a boil. Scrub the potatoes clean (leaving skins on), and add the potatoes to the pot once the water is boiling. Cook the potatoes until they are very tender when pierced with a fork. | 2. While the potatoes are cooking, whisk together the olive oil, red wine vinegar, oregano, garlic, and salt and pepper to taste. | 3. Drain the potatoes and place them in a bowl. Toss the potatoes with the oil and vinegar mixture while the potatoes are still hot. Set aside to cool. | 4. Once the potatoes have cooled to room temperature, add the chopped onions, chile pepper, olives, sun dried tomatoes, and chopped parsley to the bowl. Toss everything well to mix. | 5. Chill potatoes several hours or overnight to allow flavors to marinate and blend. Serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby potato	2	lbs		806.9352	0.0	179.5204	4.5333
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
kosher salt black pepper			ground	806.9352	0.0	179.5204	4.5333
white onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
chili pepper	1 -2	teaspoon	minced	0.0	0.0	0.0	0.0
olive	1	cup	pitted	-	-	-	-
sun tomato	1/4	cup	diced sun-dried	806.9352	0.0	179.5204	4.5333
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.